They are slightly overcooked even though I checked on them after only 40mins when the recipe said to bake them for an hour. Luckily they haven't dried out and still taste good.
I just had to taste the malt extract and it took me back to early childhood when I was given a spoonful every morning - lovely stuff - I had forgotten it's glorious gloopy stickiness.
My next effort was more successful but I have made this recipe several times and on the first occasion had to reduce the cooking time drastically and cover the cake with foil to prevent overbrowning. I really should get my cooker thermostat checked - my cookery books are full of little scribbled notes about reduced cooking times.
This mornings cookery splurge was on account of two over-ripe bananas which gave rise to this banana bread and then one thing led to another.
I found an interesting little cookery book in a charity shop and came across a recipe for Yorkshire Curd Tart. I remember how delicious it was when we stopped for tea in a little tea shop in Yorkshire on holiday years ago. This one seemed to turn out well though here again I checked before the alloted time and found it was ready. It's delicious and incase any purists out there think it doesn't look quite right, blame it on the cottage cheese which was low fat. I'm not sure how authentic my recipe is and a proper curd tart would probably be made with real curd cheese.